“‘Understanding Flour’ is not just our claim, but also the aspiration we have for ourselves and our work involving one of the world’s most important staple foods. This encompasses our deep understanding of this very complex raw material, our detailed knowledge of the work, technologies and processes of the mills and always includes end users – such as large and small bakeries and pasta manufacturers – and consumers.”
“Our enzyme solutions enable the production of high-quality, affordable foods from wheat batches with varying degrees of suitability for baking applications. We also improve foods by enriching flours with important vitamins and micronutrients, making them better and healthier. In doing so we make an important contribution to the worldwide fight against malnutrition.”
100 years MC
Carl Grünig acquires a licence for the commercial exploitation of the British Arkady patent on improving the baking properties of flour by adding potassium bromate (ELCO II) and establishes Mühlenchemie. It is the first company ever to offer flour improvement additives.
1957 Marketing of
We obtain a licence to use the patent on ascorbic acid in the treatment of flour.
1991 Future of
We organise the first international conference on flour, promoting networking and knowledge transfer in the industry for the purpose of global flour improvement. The symposium is repeated in 2004, 2007, 2011 and 2017.
We launch the universal enzyme POWERZYM and are active in West Africa.
2000 Working together
Working together with the Food Fortification Initiative (FFI), the World Food Programme (WFP), the Global Alliance for Improved Nutrition (GAIN), UNICEF and the Bill and Melinda Gates Foundation, we seek to counteract global malnutrition by supplying vitamins and trace elements. From now on, the fortification of flour is one of our constant focus topics and remains one of our main priorities to this day.
Our enzyme systems for manufacturing high-quality pasta products from soft wheat are an economic sensation.
Enzyme system for Asian steamed bread conquers the market.
New super service
Major customers have been asking for the grain pilot mill for years. We can now analyse grain samples directly out of the shipment – for example from the USA – and determine the specific dough and baking properties before landing – for example in Nigeria. This advance information on the quality of the cereals while they are still on the ship is a real game changer.
2019 Waffling on
The new wafer pilot plant assists in investigating enzymatic action and complex process parameters in even greater detail.
The enzyme toolbox allows up to 20 per cent of wheat flour to be replaced by substitutes such as maize, sorghum or cassava flour, without any loss of quality in the final application.